-
15
minPrep Time -
30
minCook Time -
45
minReady in -
perYield -
650
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Main Dish
- Allergens:gluten
- Seasons:summer,spring
- Cuisines:
- Courses:dinner
Recipe Description
A delightful vegan twist on the traditional Belgian dish, featuring king oyster mushrooms as a substitute for mussels, served with crispy baked fries.
Ingredients
- For the ‘mussels’:
- 4 large king oyster mushrooms
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup white wine
- 1 cup vegetable broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
- For the fries:
- 4 large potatoes, sliced into fries
- 2 tablespoons olive oil
- Salt and pepper to taste
Steps:
- Preheat oven to 425°F (220°C). Toss the sliced potatoes with olive oil, salt, and pepper. Spread in a single layer on a baking sheet. Bake until crispy, about 25 minutes, flipping halfway through.
- While the fries are baking, prepare the ‘mussels’. Slice king oyster mushrooms into bite-sized pieces.
- Heat olive oil in a large pan over medium heat. Add garlic and sauté until fragrant.
- Increase heat to high, add mushrooms, and cook until they start to brown.
- Add white wine, vegetable broth, and lemon juice. Bring to a boil, then reduce heat and simmer for 10 minutes.
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